Watercress and Corn Soup (Potaje de berros)

Potaje de berros is a traditional soup originating from the Canary Islands. The soup is usually made with a combination of onions, garlic, tomatoes, watercress, carrots, pumpkin, potatoes, corn, white beans, chicken stock, olive oil, and salt. The onions, garlic, and tomatoes are sautéed in olive oil until soft.

The carrots, pumpkin, potatoes, beans, and watercress are added to the pot, the mixture is covered with stock, and it’s then simmered until the beans are soft. The soup is blended or puréed until smooth, seasoned with salt, garnished with boiled corn kernels and watercress leaves, and served hot.

The dish was invented as a way to use up new ingredients from the Americas, such as corn and potatoes.